松茸多糖的提取及其饮料制品的开发  

Extraction of Tricholoma matsutake Polysaccharides and Beverage Preparation

作　　者：郑俏然[1] 张恒[2] 李敏[1] 

机构地区：[1]长江师范学院生命科学与技术学院,重庆408100 [2]雅安职业技术学院,四川雅安625000

出　　处：《湖北农业科学》2017年第9期1713-1716,共4页Hubei Agricultural Sciences

基　　金：2015年重庆市教委科学技术研究项目(KJ15012018)

摘　　要：采用超声波法提取松茸(Tricholoma matsutake)多糖,以松茸多糖为原料,以柠檬酸、黄原胶及蔗糖为辅料,经调味而研制出的松茸多糖饮料。采用正交试验得到最佳配方:松茸多糖添加量为0.075%,蔗糖添加量为6.0%,黄原胶添加量为0.05%,柠檬酸添加量为0.10%,在此条件下加工的松茸多糖饮料色泽呈黄棕色,口感细腻,酸甜适中并伴有松茸特有的香气,具有较好的稳定性,理化及微生物指标符合国家标准。The Tricholoma matsutake polysaccharides beverage was processed with Tricholoma matsutake polysaccharides ex-tract as raw material, and citric acid, sugar, xanthan gum as accessory material. The optimal processing parameters were Tricholoma matsutake polysaccharides 0.075%,sugar 6.0%,xanthan gum 0.05% and citric acid 0.10% by orthogonal test. Phys-ical and chemical test showed that Tricholoma matsutake polysaccharides beverage displayed bright yellowish-brown,typical ju-jube flavor, good taste with sweet and sour, and higher stability. Test still showed that microbiology index of jujube polysac-charides beverage conformed to the national food hygiene standard.

关 键 词：松茸(Tricholomamatsutake)多糖 饮料 正交试验 调配 

分 类 号：S646.9[农业科学—蔬菜学] R284.2[农业科学—园艺学]